"Jaggery Jaggery is a traditional non-centrifugal cane sugar consumed in South Asia, Southeast Asia and some other countries in Asia and the Americas. It is a concentrated product of cane juice and often date or palm sap (see: palm sugar) without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Ancient scriptures on Ayurveda mention various medicinal uses based"
"on method of preparation and age. Unrefined, it is known by various names, including ""panela"", in other parts of the world. The word ""jaggery"" comes from Portuguese, ultimately from the Sanskrit (""śarkarā""), the root of the word ""sugar"" itself. Jaggery is made of the products of sugarcane and the toddy palm tree. The sugar made from the sap of the date palm is more prized and less commonly available outside of the regions where it is made. The toddy palm is tapped for producing jaggery in India, Bangladesh, Pakistan, Nepal, and Sri Lanka. In Sri Lanka, syrup extracts from ""kithul"""
"it is higher in impurities and golden-yellow implies it is relatively pure. Due to this grading scale, coloured adulterants are sometimes added to jaggery to simulate the golden hue. Jaggery is used as an ingredient in sweet and savoury dishes in the cuisines of India, Pakistan, Bangladesh, Nepal, Sri Lanka, Afghanistan and Iran. For example, a pinch of it is sometimes added to ""sambar, rasam"", and other staples. Jaggery is added to lentil soups (""dāl"") to add sweetness to balance the spicy, salty, and sour components, particularly in Gujarati cuisine. Maharashtra in India is the largest producer and consumer of"
"jaggery is sometimes mixed with coconut shreds, jujube puree or sesame, depending on the area. This type of jaggery is used in Burmese cooking, usually to add colour and enrich the food. Other uses include jaggery toffees and jaggery cake made with pumpkin preserve, cashew nuts, peanuts and spices. Jaggery may be used in the creation of alcoholic beverages such as palm wine. Besides being a food, jaggery may be used (mixed in an emulsion with buttermilk and mustard oil) to season the inside of tandoor ovens. Jaggery is used in natural dying of fabric. It is also used in"
"jaggery (""gud"" (गुड़) in Hindi, ""gul"" (गुळ) in Marathi);Bella(ಬೆಲ್ಲ) in Kannada and ""gur"" (گڑھ) in Urdu). Kolhapur is one of the largest producers of jaggery in India and has a GI Tag for Jaggery. Most vegetable dishes, curries, and ""dals"", and many desserts contain it. Jaggery is especially used during Makar Sankranti for making a dessert called ""tilgul"". In Gujarat, jaggery is known as ""gôḷ"" (ગોળ); during Makara Sankranti, a similar preparation called ""tal na ladu"" or ""tal sankli"" is made. In rural Maharashtra and Karnataka, water and a piece of jaggery are given to a person arriving home from"
"flour and coconut-jaggery mixture on the leaf, and then closing and steaming it in a special copper steamer (""goa""). In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, gelatins. It is also used during the Haldi ceremony observed in Hindu wedding celebrations in India. It is a significant ingredient in most commercial curry powders. Drinkable turmeric can be traced back to India where it has been used as"
"Jerk (cooking) Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. Some historians believe it was originally developed by African slaves who escaped into the wilds of Jamaica when the British captured the island from Spain in 1655. Adapting to their new surroundings, the former slaves made use of the natural food sources available to them, creating the spicy sauce and slowly cooking the meat over a smoking wood fire. Other historians argue the case for the practice of jerking originating with the"
"Amerindians in the Caribbean. Nowadays, the smoky taste of the meat is achieved using various alternative cooking methods, including the use of modern wood burning ovens. The meat is normally, but not limited to, chicken or pork, and the main ingredients of the spicy jerk marinade sauce are allspice and Scotch bonnet peppers. Jerk cooking is popular in Caribbean/West Indian communities throughout North America and Western Europe. The word ""jerk"" is said to come from ""charqui"", a Spanish term of Quechua origin for jerked or dried meat, which eventually became the word ""jerky"" in English. ""Jerk"" is also derived from"
"which are all commonly found growing together. Carragheen and agar-agar are also used in Asia for gelatin-like desserts, such as almond jelly. Presently, the major source of carrageenan is tropical seaweeds of the genera ""Kappaphycus"" and ""Eucheuma"". In Ireland and parts of Scotland (where it is also known as ""(An) Cairgean"" in Scottish Gaelic), it is boiled in milk and strained, before sugar and other flavourings such as vanilla, cinnamon, brandy, or whiskey are added. The end product is a kind of jelly similar to pannacotta, tapioca, or blancmange. Similarly, in Jamaica and Trinidad and Tobago, ""Gracilaria"" spp. are boiled"
"In Odia cuisine, cakes or ""piṭhas"" contain jaggery. Pithas like Arisa pitha are made out of jaggery called as guda in Odia. Kakara pitha contains coconut filings which are caramelized using jaggery. Guda is also added to rice flakes called as chuda and eaten as breakfast. Some marmalade made of mango and ""dillenia"" contain the ingredient. In Bengali Hindu cuisine, it is commonly used in making sweet dishes, some of which mix jaggery with milk and coconut. Popular sweet dishes such as ""laḍḍu""/""laṛu"" or ""paṭishapta piṭha"" mix it with coconut shreds. Jaggery is molded into novel shapes as a type"
"agar jelly and served in a bowl with various fruits or other ingredients. It is also the main ingredient in ""mizu yōkan"", another popular Japanese food. In Philippine cuisine, it is used to make the jelly bars in the various gulaman refreshments or desserts such as ""sago gulaman"", ""buko pandan"", ""agar flan"", ""halo-halo"", and the black and red ""gulaman"" used in various fruit salads. In Vietnamese cuisine, jellies made of flavored layers of agar agar, called ""thạch"", are a popular dessert, and are often made in ornate molds for special occasions. In Indian cuisine, agar agar is known as ""China"
"reduce their intake of free sugars to less than 10%, and encouraged a reduction to below 5%, of their total energy intake. The etymology reflects the spread of the commodity. From Sanskrit (""śarkarā""), meaning ""ground or candied sugar,"" originally ""grit, gravel"", came Persian ""shakar"", whence Arabic (""sukkar""), whence Medieval Latin ""succarum"", whence 12th-century French ""sucre"", whence the English word ""sugar"". Italian ""zucchero"", Spanish ""azúcar"", and Portuguese ""açúcar"" came directly from Arabic, the Spanish and Portuguese words retaining the Arabic definite article. The earliest Greek word attested is (""sákkʰaris""). The English word ""jaggery"", a coarse brown sugar made from date palm"
"on any good occasion. In engagement ceremonies, small particles of it are mixed with coriander seeds (ધાણા). Hence, in many Gujarati communities, engagement is commonly known as ""gol-dhana"" (ગોળ-ધાણા), literally ""jaggery and coriander seeds"". In Sri Lanka, jaggery is made using the treacle of the kithul tree. Jaggery is used extensively in South India to balance the pungency of spicy foods. In Andhra Pradesh, it is used for sweets like ""chakkara pongal"", ""milk pongal"" (prepared with rice, milk, jaggery). During Sankranti they prepare 'Arisalu' which is an authentic Andhra Pradesh dish. In Kerala, it is considered auspicious and is widely"
"popular in Brazil, where it is known as ""pé-de-moleque"", and in Paraguay, where it is called ""Ka'í Ladrillo"". Some chikkis are made using a combination of these ingredients. Special chikkis are made out of cashews, almonds, and pistachios. Though jaggery is the usual sweetener material, sugar is used as the base in certain types of chikkis. It is a very popular sweet item in both rural and urban South Asia (spanning India, Pakistan, Bangladesh, Nepal and Sri Lanka). Some also add glucose to the chikkis, which are usual there. It just started from a single flavor of jaggery and peanuts."
"of beef and chicken stock as well as vinegar. In many parts of Asia, particularly India, Malaysia, and Singapore, gravy is any thickened liquid part of a dish. For example, the liquid part of a thick curry may be referred to as gravy. In the Mediterranean, Maghreb cuisine is dominated with gravy and bread-based dishes. Tajine and most Maghreb (Morocco, Algeria and Tunisia) dishes are derivatives of oil, meat and vegetable gravies. The dish is usually served with a loaf of bread. The bread is then dipped into the gravy and then used to gather or scoop the meat and"
"the action of ""jerking"", which referred to poking meat with holes so that flavor could more easily be absorbed. The term ""jerk spice"" (also commonly known as Jamaican jerk spice) refers to a spice rub. The word ""jerk"" refers to the spice rub, wet marinade, and to the particular cooking technique. Jerk cooking has developed a following in the United States, Canadian and Western European cosmopolitan urban centres with Caribbean/West Indian communities. One story is that Jamaican jerk sauce developed as an adaptation by escaped enslaved Coromantee Africans in Jamaica. However, historians have unearthed evidence to show that all racial"
"Jalfrezi Jalfrezi (also jhal frezi, zalfrezi, zalfraizi, jaffrazi, and many other alternative spellings) is a curry dish originating in the Indian subcontinent and popular throughout the region and beyond. It consists of a main ingredient such as meat, fish, paneer or vegetables, stir-fried and served in a thick spicy sauce that includes green chilli peppers. Common further ingredients include bell peppers, onions and tomatoes. Jalfrezi recipes appeared in cookbooks of the British India as a way of using up leftovers by frying them with chilli and onion. This English language usage derived from the colloquial Bengali word ""jhālpharezī"": in Bengali,"
"of Caribbean cuisine. It is used in Jamaican jerk seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute), in ""moles"", and in pickling; it is also an ingredient in commercial sausage preparations and curry powders. Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavour a variety of stews and meat dishes. In Arab cuisine, for example, many main dishes call for allspice as the sole spice added for flavouring. In the West Indies, an allspice liqueur is produced under the name ""pimento dram"""
"Jugging Jugging is the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug. In French, such a stew of a game animal thickened with the animal's blood is known as a civet. One common traditional dish that involves jugging is jugged hare (known as civet de lièvre in France), which is a whole hare, cut into pieces, marinated and cooked with red wine and juniper berries in a tall jug that stands in a pan of water. It is traditionally served with the"
"along with hard dough bread, deep fried ""cassava bammy"" (flatbread, usually with fish), Jamaican fried dumplings (known as ""Johnnycake"" or ""journey cakes""), and festival, a variation of sweet flavored fried dumplings made with sugar and served as a side. Jerk seasoning principally relies upon two items: allspice and Scotch bonnet peppers. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, vegetables and tofu. Jerk (cooking) Jerk is a style of cooking"
"Ch'arki Ch'arki (Quechua for dried, salted meat, Hispanicized spellings ""charque, charqui, charquí"") is dried and salted meat common in South America, originally llama, nowadays mostly horse and beef. Llama is still widely used in Bolivia. This was a very popular way to preserve meat in Argentina, Bolivia, Chile, Ecuador, Peru, Uruguay and Brazil. It was industrialized in ""charqueadas"", also named ""saladeros"" (in Argentina and Uruguay). In the United States ""ch'arki"" was Anglicised as ""jerky"". When encountered by the Spanish, the Inca Empire supplied ""tampu"" (inns) along the Inca road system with llama ch'arki for travelers. The Inca used a freeze"
"Jambalaya Jambalaya ( , ) is a Louisiana-origin dish of Spanish and French (especially Provençal cuisine) influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked meat such as andouille, along with some other seafood,mostly pork, chicken, crawfish, or shrimp. The vegetables are usually a soffritto-like mixture known as the ""holy trinity"" in Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as carrots, tomatoes, chilis, and garlic are also used. After browning and sauteeing the meat and vegetables, rice, seasonings, and broth"
"Jal-jeera Jal-jeera, or jaljira, is an Indian beverage. It is flavored with a spice mix known as jal-jeera powder. In Hindi, ""jal"" means water and ""jeera"" means cumin. The beverage form is essentially lemonade and jaljira powder, and is a popular summer drink in India. It is sometimes served as an appetizer, as it is intended to ""startle"" the taste buds. Jaljira powder generally consists of cumin, ginger, black pepper, mint, black salt, some fruit powder (usually either mango, or some kind of citrus zest), and chili or hot pepper powder. Jaljeera has a very long history, originating on the"
"Jogi-jeot Jogi-jeot () or salted yellow croaker is a variety of ""jeotgal"" (salted seafood), made with yellow croakers. In Korean cuisine, ""jogi-jeot"" is widely used as ""banchan"" (side dish), as a condiment, or as an ingredient for kimchi. Korean people have eaten yellow croakers for a very long time, as ""Shuowen Jiezi"", an early 2nd-century Chinese dictionary, reports that yellow croakers were caught in Lelang, a Han commandery existed within the Korean peninsula. Fresh yellow croakers with lustrous scales chubby belly caught in May to June are preferred. Washed croakers drained on ""sokuri"" (bamboo tray), stuffed with coarse salt, and"
"grass"" and is used for making desserts. In Burmese cuisine, a sweet jelly known as ""kyauk kyaw"" is made from agar. In Russia, it is used in addition or as a replacement to pectin in jams and marmalades, as a substitute to gelatin for its superior gelling properties, and as a strengthening ingredient in souffles and custards. Another use of agar-agar is in ""ptich'ye moloko"" (bird's milk), a rich jellified custard (or soft meringue) used as a cake filling or chocolate-glazed as individual sweets. Agar-agar may also be used as the gelling agent in gel clarification, a culinary technique used"
"is known as uppu kandam which forms part of authentic non vegetarian cuisine. In Ethiopia, jerky is called ""qwant'a"". In addition to salt, it is seasoned with black pepper and either berbere or awaze. A similar product, biltong, is common in South African cuisine; however, it differs very much in production process and taste. In Hausa cuisine, kilishi is a form of dried meat, similar to jerky, that is heavily spiced with peppers. Jerky (or products closely related to it) is commonly included in military field rations. It is particularly attractive to militaries because of its light weight, high level"
"throughout Latin America, Maggi products, especially bouillon cubes, are widely sold with some repackaging to reflect local terminology. In the German, Dutch, and Danish languages, lovage has come to be known as ""Maggi herb"" (Ger. ""Maggikraut"", Du. ""maggikruid"" or ""maggiplant"", Da. ""maggiurt""), because it tastes similar to Maggi sauce, although lovage is not present in the sauce. In Romania, Australia, China, Taiwan, Vietnam, Thailand, the Philippines, Pakistan, Mexico, Indonesia, Malaysia, Brunei, German-speaking countries, the Netherlands, the Czech Republic, Slovenia, Poland and France, ""Maggi"" is still synonymous with Maggi-Würze (Maggi seasoning sauce), a dark, soy sauce-type hydrolysed vegetable protein-based condiment sauce."
"jaggery and masala spices, and then cooked in oil. Eggplant is often stewed, as in the French ""ratatouille"", or deep-fried as in the Italian ""parmigiana di melanzane"", the Turkish ""karnıyarık"", or Turkish, Greek, and Levantine ""musakka/moussaka"", and Middle Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it is blended with whey as ""kashk e bademjan"", tomatoes as ""mirza ghassemi"", or made into stew as ""khoresht-e-bademjan"". It can be sliced and deep-fried, then served with plain yogurt (optionally topped with a tomato and garlic"
"casings and slowly dried over smoke. The many different varieties differ in color, shape, seasoning, and taste. Many dishes of Portuguese cuisine and Brazilian cuisine make use of chouriço – ""cozido à portuguesa"" and ""feijoada"" are just two of them. A popular way to prepare chouriço is partially sliced and flame-cooked over alcohol at the table (""chouriço à bombeiro""). Special glazed earthenware dishes with a lattice top are used for this purpose. In Johannesburg, South Africa, the high influx of Portuguese immigrants in the 1960s from Portugal and Mozambique tended to settle in a suburb called La Rochelle (Little Portugal)"
"Teriyaki Teriyaki (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs. The word ""teriyaki"" derives from the noun , which refers to a shine or luster given by the sugar content in the , and ,"
"Kedgeree Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, or khichuri) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas. The dish can be eaten hot or cold. Other fish can be used instead of haddock such as tuna or salmon, though that is not traditional. In India, khichari (among other English spellings) usually refers to any of a large variety of legume-and-rice dishes. These dishes are made with a spice mixture designed for each recipe and either dry-toasted or fried in oil before inclusion."
"(Λαγός στιφάδο) — hare stew with pearl onions, vinegar, red wine and cinnamon — is a much-prized dish enjoyed in Greece and Cyprus and communities in the diaspora, particularly in Australia where the hare is hunted as a feral pest. Jugged hare, known as ""civet de lièvre"" in France, is a whole hare, cut into pieces, marinated, and cooked with red wine and juniper berries in a tall jug that stands in a pan of water. It traditionally is served with the hare's blood (or the blood is added right at the very end of the cooking process) and port"
"""jhāl"" means spicy food; in Persian, ""parhezī"" means suitable for a diet. Jalfrezi is usually prepared by stir-frying ingredients, a technique introduced to the region by Chinese cuisine. In a survey in 2011, Jalfrezi was rated the most popular dish in UK Indian and broader South Asian restaurants. Jalfrezi Jalfrezi (also jhal frezi, zalfrezi, zalfraizi, jaffrazi, and many other alternative spellings) is a curry dish originating in the Indian subcontinent and popular throughout the region and beyond. It consists of a main ingredient such as meat, fish, paneer or vegetables, stir-fried and served in a thick spicy sauce that includes"